Place the eggs in a pan of boiling water and cook them for 90seconds. Run cold water into the pan, rapidly cooling it and keepthe water running until it’s completely cold. Remove the eggs andgently tap them to crack the shell all over, then place them backin the cold water for a few minutes. This will enable you to peelthem easily. Peel them and set aside.Pickles Clean, then finely slice across the celery stalk, about the thicknessof a £1 coin. Trim and slice the carrots lengthwise. You need slices that areabout 1mm thick. Carefully dice the onion into 5mm pieces. Pour the vinegars, water and 80g caster sugar into a pan and stir.Add the Celery, Carrot and Onion (not the beetroot). Bring tosimmering point, take off the heat, then add 4 of the peeled eggs.Set aside.Beetroot squares & purée Finely dice one of the beetroot into 5mm cubes, save the off cuts.Using the remaining beetroot and off-cuts, roughly chop themand place in a pan, add water (just enough to cover them), bringto the boil and simmer for 10 minutes. Take off the heat andcarefully, using a stick blender, whizz them until a smooth paste isformed, then add a pinch of salt to season. Set aside.To assemble Dot the Beetroot purée around the Serving Platter, slice the Ryebread and place at one end, then add slices of the Salmon andVenison. Halve the Quails eggs (using a very sharp knife) andplace randomly around the plate. Decorate with the pickles andbeetroot cubes. Lastly, scatter around a few dill fronds andflowers and sprinkle the Dill pollen over the top.

Cook the spinach in a pot of boiling water for 20 seconds, thenquickly run under cold water to blanch it. Divide the spinachequally between the 8 Espresso cups. Mix the cheese and cream together (holding back a little of theparmesan) and cook in a saucepan over a low heat to make athick sauce, stirring continuously. Divide this mixture equallybetween the 8 cups. There should be approx. ½” of sauce. Place a layer of smoked salmon to cover the cheese sauce. Crack the Quails Eggs and pour one into each cup. Season with alittle salt & pepper. Place in a preheated oven at 140°C for 12 minutes. When the egg has just gone white (yolk should still be runny),sprinkle a little parmesan on top and place under a grill to meltthe parmesan, then serve.

Pour Armagnac into a small saucepan, gently warm (don’t boil)and switch off the heat, then add the Cranberries so they can soakfor 30 minutes. Soft boil the Duck eggs, by placing them in boiling water for 4 ½minutes, then remove them, gently crack their shells all over andplace in cold water for 5 minutes to stop them cooking. The shellscan now be easily removed. In a large mixing bowl, mix the pork and turkey with a woodenspoon, add the onions, garlic, Worcestershire sauce, Englishmustard, 1 dessert spoon of black pepper and a generous pinchof salt; mix until well combined. Crack the happy eggs into themixture, stir, gently adding the breadcrumbs, pistachios,Armagnac and cranberries; fold until combined. Line your Loaf Tin with slightly overlapping strips of bacon;ensuring the ends overhang the edges of the tin so they can befolded over the top of the terrine. Place approx 2” of the mixtureinto the Loaf Tin. Press 3 holes large enough for the Duck Eggs torest in, put the Duck Eggs gently in-place and cover with another1” of mixture. Wrap the overhanging bacon over the top of theterrine forming a neat parcel. Cover with foil and crimp around the edges forming a seal. Placethe Loaf Tin in a roasting tray and pour water into the tray until1½” deep. Place in a preheated oven at 160°C for 90 minutes. Bring it out, switch the oven off, remove the foil and place it backin the oven for 30 minutes. When it has cooled, chill in the fridge. To serve, cut into slices and serve with cheese & pickles.

Duck Eggnog with Chocolate & Nutmeg

Place the gelatine leaves in a small bowl of cold water untilthey’re soft. Pour the milk and cream into a saucepan, bring to a simmer,then take off the heat. In a bowl, beat the eggs and caster sugar, then whisk in the still-hot milk & cream to form a thin custard. Still whisking, add thegelatine sheets one by one. Add ¼ cup of Whisky and ¼ cup ofRum, stir and taste, add more if you prefer it stronger. Finally, addthe ground Mace, whisk, then carefully pour the mixture intoteacups and place into the fridge to set. To serve, grate the chocolate over the top, then, at the table,grate the nutmeg freshly over the top, this produces a lovelyfestive aroma for your guests to enjoy. You can make a non-alcoholic version of this recipe using thesame ingredients, minus the Whisky, Rum and 2 of theGelatine leaves.

Recipe by Mat Follas Using cream, allows us to infuse all sorts of flavours into the mousse, not just rosemary. Other alternatives could be ginger, citrus (use the zest and a little of the juice), basil, chilli etc. We use this mousse as part of a trio of chocolates in the restaurant, along with a chocolate citrus sorbet and a white chocolate strawberry truffle ganache. Rosemary works well with the dark chocolate because, as with lamb dishes, the rosemary cuts through the richness that dark chocolate can bring. This recipe is all about the chocolate, so use a good quality dark chocolate; for an extra few pennies it’s worth investing in some Green & Blacks 72%

Chocolate & Rosemary Mousse

Heat the cream and chopped rosemary in a saucepan until thecream is just too hot to touch ... don’t boil it !

Leave the cream to cool and infuse with the rosemary flavour,then place in fridge after 20min of cooling

When chilled, strain out the rosemary pieces and whip the doublecream until soft peaks form when the whisk is removed

Separate the eggs and whip the whites till hard peaks form whenthe whisk is removed

Warm the chocolate in a bowl over a pan of simmering water,take off the heat as soon as melted and combine with the yolks(take care not to heat too much, or the chocolate will grain orthe yolks will cook) ... I know I’m making it sound difficult, butit’s easier than it sounds

While the chocolate mixture is still melted fold in the cream untilwell combined, then carefully fold in the whipped whites

Pour into serving dishes and chill for two hours or more. Thiswill leave you with a strong but light dark chocolate androsemary mousse ... delicious !